Ingredients:
Jackfruit | Palapalam - 3 tumbler chopped jackfruit pieces
Sugar - 1 tumbler for 3 tumbler chopped jackfruit pieces (OR use Jaggery Powder)
Shredded Coconut - 1/4 to 1/2 shell (moodi)
Ghee
Preparation:
1. In a heavy bottom vessel, add a few spoons of ghee and saute shredded coconut.
2. After sautéing the shredded coconut slightly, add the chopped jackfruit pieces and saute well.
3. After sautéing jackfruit pieces nicely, add the sugar or jaggery and once again saute well.
4. After some time of sautéing, the halwa turns slightly sticky (slight pisupisuppu) or it will slightly form syrup consistency (slight paagu padham). Add a few spoons of ghee at this time, mix well and switch off the flame.
5. Initially the halwa will be thin but as it cools down it will thicken to halwa consistency.
6. Do not over-saute after adding sugar/jaggery as it will form sugar crystals. Switch off or stop stirring when the consistency turns slightly sticky or forms a syrup consistency (paagu padham).
7. Just in case it forms sugar crystals, then switch off the flame, sprinkle some water, and stir it. This will remove the sugar crystals.
8. Tasty Jackfruit Halwa | Palapalam Halwa | Panasa pandu Halwa | Pazha pazham Halwa is ready.
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